Napolitano sauce (optional)

Usually this would be kneaded by hand but you can also use a dough hook with any good mixer.
Knead for 10 minutes or until well combined. If the dough looks too dry, you can add a tablespoon of water. The size of eggs can vary and this will affect the consistency.
Once combined you can divide the dough into 4 mounds. Each mound will now need to be rolled and flattened until you achieve a smooth consistency. It's best to use a pasta roller/pasta maker, which can be found in most department stores, but you can also flatten with a rolling pin (just ensure it is very thin, or else pasta will be too doughy and won't cook through).
Once the desired consistency is achieved, roll it out to desired thickness. The thinner the sheet, the silkier the result.
Finally, cut the pasta to the desired shape.

For the Napolitano sauce:

Prepare your pasta sauce before cooking the pasta, as fresh pasta will cook very quickly. With homemade pasta, any sauce tastes good, but the simplest is sometimes best. A fresh Napolitano sauce with shaved Parmesan is ideal.
In a saucepan, add 3 tablespoons of virgin olive oil and 3 garlic cloves. Brown the cloves and remove. Put two cans of peeled tomatoes in the saucepan, add a good pinch of salt, to taste, simmer for 10 minutes, add 6-8 basil leaves and the sauce is ready to serve.
In a pot of boiling water that has been salted (usually 10g per litre of water). Add the fresh pasta and cook for no more than a minute, drain and add the sauce straight away.
With fresh pasta you will need extra sauce, as pasta will absorb the sauce in great quantities. Top with shaved Parmesan and serve.
Buon appetito!
Recipe courtesy of Chef Paola Toppi for Bar Machiavelli, Sydney.